Best Moroccan Spicy Carrots Recipes

Moroccan Spicy Carrots image

Yield Serves 4 as a first course

Number Of Ingredients 9

2 tablespoons golden raisins
1/8 teaspoon crumbled saffron threads
1 tablespoon plus 1 teaspoon hot water
4 large carrots
2 teaspoons ground coriander seeds
1/2 teaspoon ground cumin
1 tablespoon olive or vegetable oil
1 tablespoon finely chopped fresh cilantro leaves
freshly ground black pepper

Steps:

In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.
While raisin mixture is standing, cut carrots into 3-inch lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute.
In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.

TAÏMS SPICY MOROCCAN CARROTS image

Categories Vegetable

Yield 5 people

Number Of Ingredients 9

2 pounds carrots, peeled
3 tablespoons olive oil, plus more for sautéing
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced pinch of cayenne pepper
3 tablespoons white wine or champagne vinegar

Steps:

Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots. (1) Drain and place carrots in an ice-water bath until cool, then (2) slice diagonally into 1/4-inch-thick rounds. (3) In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded. Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well. For best results, refrigerate overnight and serve at room temperature. Serves five.